I’m so excited to share this pumpkin cream cheese bread recipe with you all today. This recipe has been a staple in our household for years, and I just can’t get enough of it.
The combination of the warm spices and the tangy cream cheese is absolute perfection. Every time I make it, my family devours it in no time.
It’s become a regular at our family gatherings and potlucks, and I’m sure it will be a hit at yours too. But what I love most about this recipe is that it’s not just a tasty treat, but it’s also relatively healthy compared to other baked goods.
The pumpkin adds moisture and nutrients, while the cream cheese provides a nice dose of calcium. And let’s not forget the aroma that fills the kitchen while it’s baking – it’s like a warm hug on a cold day.
I’ve tried making this recipe with different types of milk and flours, but I always come back to this classic version. It’s just so simple and satisfying, and it’s become a staple in our home that never gets old.
Pumpkin Cream Cheese Bread
4.8 from 1317 votes
This moist and tender pumpkin bread is swirled with a creamy, tangy cream cheese filling. It is the perfect fall treat for breakfast or an afternoon snack.
2Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
3In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4Set the dry ingredients aside.
5In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil with an electric mixer on medium speed until well combined, about 2 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the pumpkin puree and water until the batter is smooth.
7Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain.
8Do not overmix; the batter may be slightly lumpy.
9In a separate small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and vanilla extract with an electric mixer on medium speed until the mixture is smooth and creamy, about 2 minutes.
10Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly.
11Spoon the cream cheese mixture over the batter, spreading it gently to cover the surface.
12Pour the remaining pumpkin batter on top and smooth the top with a spatula.
13Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
14The top should be golden brown and spring back when lightly touched.
15If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
16Allow the bread to cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely before slicing.
For best results, use full-fat cream cheese and ensure it is at room temperature to avoid lumps. Store the bread in an airtight container in the refrigerator for up to 5 days.
Watch Video Of How Pumpkin Cream Cheese Bread Works
This pumpkin cream cheese bread is always a good idea whether you are hosting a fall party or just want something sweet with your morning coffee. It keeps well in the fridge for several days and the flavors get even better after a day or two.
To reheat, just pop a slice in the microwave for 10 seconds or warm it in a toaster oven. It is also wonderful served at room temperature with a pat of butter.
I love bringing this bread to family gatherings because it disappears fast and everyone asks for the recipe. It is a reliable, delicious bake that works for any occasion from Thanksgiving to a simple weekend treat.
❓ Frequently Asked Questions About Pumpkin Cream Cheese Bread
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to drain any excess liquid so the bread does not become too wet. Canned pumpkin is more consistent and works perfectly for this recipe.
2. How do I store pumpkin cream cheese bread?
Store it in an airtight container in the refrigerator for up to 5 days. The cream cheese filling needs to stay chilled. You can also wrap it tightly and freeze it for up to 3 months.
3. Can I add nuts or chocolate chips to the batter?
Absolutely. Fold in 1/2 cup of chopped walnuts or pecans for crunch. Chocolate chips also work well and add a nice sweetness. Just be gentle when mixing so the cream cheese swirl stays intact.
4. Why did my cream cheese layer sink to the bottom?
This can happen if the cream cheese filling is too thin or if the batter is too thick. Make sure your cream cheese is at room temperature and beat it until smooth. Also, do not overmix the batter. Drop spoonfuls of filling on top and swirl gently with a knife.
5. Can I make this bread gluten free?
Yes, you can substitute the all purpose flour with a 1 to 1 gluten free baking flour blend. The texture might be slightly denser but it will still taste great. Add 1/2 teaspoon of xanthan gum if your blend does not include it.
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